Nutty Wild Rice with Mushrooms
Recipe type: Rice pilaf
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Rich with nutty, invigorating flavors, this earthy wild rice and mushroom pilaf is good served warm or at room temperature.
  • 3 cups low-sodium vegetable broth, or 3 cups water with 2 salt-free bouillon cubes
  • ½ cup wild rice
  • ¾ cup long-grain brown rice
  • 1 tablespoon olive oil
  • 1 whole shallot, peeled and finely chopped, or 1 medium onion, finely chopped
  • 3 to 4 cloves garlic, minced
  • 2 large celery stalks (strings removed if desired), finely diced
  • 1 small or ½ large red bell pepper, finely diced
  • 8 ounces sliced cremini (baby bella) mushrooms, cleaned, stemmed, and sliced
  • 3 to 4 ounces fresh shiitake mushrooms, cleaned, stemmed and sliced
  • ¼ cup minced fresh parsley
  • ½ cup finely chopped walnuts, toasted if desired
  • Salt and freshly ground pepper to taste
  1. Combine the broth or water and bouillon cube with the wild in a large saucepan and bring to a slow boil. Stir in the brown rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Let the rice cool to room temperature.
  2. Heat the olive oil in a wide skillet or steep-sided stir-fry pan. Add the shallot or onion and sauté over medium-low heat until translucent.
  3. Add the garlic, celery, and bell pepper, and continue to sauté until the mixture is beginning to turn golden-brown.
  4. Add the mushrooms to the skillet and continue to cook until they're wilted and beginning to give off liquid.
  5. Once the wild and brown rice mixture is done, add to the skillet along with the parsley and walnuts. Stir together and season with salt and pepper.
  6. Continue to cook for 5 minutes longer, then remove from the heat. Serve hot or warm.
Recipe by VegKitchen at